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Twinkie, Deconstructed–and Reconstructed Vegan

In this piece in the Daily News, Steve Ettlinger, author of Twinkie, Deconstructed, breaks down some of the sneaky, mysterious additives in popular processed foods, such as carmine and fully-hydrogenated fats. Twinkies are made almost entirely of mysterious additives–39 of them, to be exact. “To stay fresh on a grocery-store shelf, [they] can’t contain anything that might spoil, like milk, cream or butter,” according to Ettlinger’s write-up in Newsweek. But that doesn’t preclude beef fat and whey. Twinkies are disgusting. No news there.

But there are some Twinktastic vegan alternatives. Do like Jennifer McCann over at Vegan Lunch Box and whip up a tasty batch of America’s favorite vegan snack cake for your own little Schmoo. Or if you’re not into dirty dishes, check out Ettlinger’s book launch party and Twinkie tasting on Thursday, March 15th, from 7-9pm at McNally Robinson Bookstore, 52 Prince Street at Lafayette. There will be champagne and vegan Twinkies created by vegan dessert maven Fran Costigan. By way of full disclosure: this is the same evening as the SuperVegan First Anniversary Party at No Malice Palace just a few blocks away, so I can’t entirely recommend a Twinkie buzz over the SuperVegan one.